This summer I was breakfast salad crazy – in the garden, knee-deep in some wonderful greens, and the vegetable bowl craze just pointed to making more breakfast salads. Yum.
Now that the weather is just beginning to cool, my breakfast salads are warm. The garden is filled with tomatoes, potatoes, onions, and other delectables. Now, my breakfast salads are one-pan wonders morphing into veggie bowls. All good!
To put together a breakfast salad, pull together whatever you have in the fridge, notice the veggies that are in season (even better, at their peak) now, and think about the flavors you’re pulling together. I choose greens, a vegetable or two, flavorful protein-rich compatibles like nut butter, nuts or seeds, whole grains or soft-boiled eggs.
Salad dressings can boost nutrition – making your own from whole ingredients is worth it! Topping your breakfast salad with a bit of mayo, smooshed avocado, or good olive oil and vinegar works great too.
Asparagus, Sweet Potatoes & Soft Boiled Egg Breakfast Salad
- 1/2 cup spinach or other greens I used baby organic
- 5 stalks asparagus, sliced Use any vegetable you have on hand.
- 1/2 sweet potato, cooked, sliced I often cook-off 3 or 4 sweet potatoes on a Sunday to use through the week.
- 2 eggs, soft boil To soft boil an egg, place them in a small pan in cold water, then turn to high and bring to boil. Turn heat off - when the water is cool enough to peel the eggs (about 15 minutes) the eggs will be soft-boiled.
- 1 Tbsp mayonnaise, good quality organic or it's actually easy to make your own
- 1 tsp Dijon mustard
- 1 Tbsp Fresh dill, diced
- Toss sweet potatoes, greens, and asparagus in a medium breakfast bowl. Top with 2 soft-boiled eggs, sliced in half. Top with mayo and mustard.
- Toss all together, top with dill and enjoy.